Changes in quality of canned tuna during long-term storage.
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چکیده
منابع مشابه
LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (Thunnus alalunga)
Lipid damages were studied during a prolonged storage of canned fish. Albacore tuna was processed at two sterilization conditions (115°C, 74 min; 120°C, 40 min) and then stored up to six years. Analyses (lipid oxidation and hydrolysis, browning, fluorescent compounds formation) were achieved on the lipids extracted from the white muscle of the fish and on the packing oils. Muscle lipids were pa...
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15 صفحه اولQuality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1982
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.48.855